Description
A simple and healthy fermented beet recipe with a tangy, probiotic-rich flavor.
Ingredients
Scale
For the Crust:
- 4 medium beets, peeled and thinly sliced
- 2 cups filtered water
- 1 tbsp sea salt
- 2 cloves garlic, crushed
- 1 tsp whole black peppercorns
- 1 bay leaf
Instructions
1. Prepare the Crust:
- Sterilize a quart-sized mason jar and lid by boiling or using hot water.
- Pack the sliced beets, garlic, peppercorns, and bay leaf tightly into the jar.
- Dissolve the sea salt in the filtered water to create a brine.
- Pour the brine over the beets, ensuring they are fully submerged. Leave about 1 inch of headspace.
- Seal the jar loosely to allow gases to escape during fermentation.
- Place the jar in a cool, dark place for 5-7 days, checking daily for bubbles and taste.
- Once fermented to your liking, refrigerate to slow fermentation.
Notes
You can customize the seasonings to taste.